Nothing says summer quite like fresh, juicy Grilled Corn on the Cob
Nothing says summer to me quite like fresh, juicy Grilled Corn on the Cob.
- 4 ears corn, husks on ($2.40)
- Water ($0.00)
- Canola oil spray ($0.06)
- 1 tsp sea salt ($0.05)
- 4 Tbsp butter ($0.64)
- Soak 4 ears of corn in cool water for a least 10 minutes.
- Gently peel back the green husks half way and remove the silks only, leaving the fibrous green husks intact. Cover the exposed corn with the husks. This will ultimately “steam” the corn as it grills!
- Spray grill lightly with canola oil and grill corn cobs on high heat, turning every 2-4 minutes until all sides of the outer husks are equally charred. The corn inside should turn a more brilliant yellow and take on some extra color from the grill.
- Enjoy with a little melted butter and a sprinkle of sea salt, using the peeled back husk as your handle.
I have great memories as a child of horseback riding along a local cornfield and trying to pick a cob as I rode by. Back then, I would peel and eat it right there on horseback.
But now, I find it tastes even better cooked on the grill! I grill my corn right in the husk so it steams to juicy perfection.
Daubed with a little bit of butter and a sprinkle of salt, this grilled corn tastes like summer! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Corn is such an interesting food because when fresh, it’s considered a starchy vegetable, but once dried it becomes a grain. It’s so versatile and flavorful all on its own, and I wanted to showcase that with this grilled corn on the cob recipe. While many folks like grilling their corn in foil, I chose to use the corn’s natural husk to get a similar effect with less cost and waste.
The husk protects the corn from burning and helps it steam so it stays nice and moist. Finished with a pat of butter and a sprinkle of sea salt, this is an easy and affordable side dish that brings out the best of fresh summer corn.
Nutrition Information
how to Grill Corn On The Cob step-by-step photos
Soak corn: Soak 4 ears of corn in cool water for a least 10 minutes. Gently peel back the green husks half way and remove the silks only, leaving the fibrous green husks intact.
Cover the exposed corn with the husks. This will ultimately “steam” the corn as it grills!
Prepare grill: Spray grill lightly with canola oil and grill corn cobs on high heat, turning every 2-4 minutes until all sides of the outer husks are equally charred. The corn inside should turn a more brilliant yellow and take on some extra color from the grill.
Enjoy with 1 Tbsp melted butter and 1/4 tsp sea salt, using the peeled back husk as your handle. This grilled corn on the cob is Summer on a plate!
Serving Suggestions
This sweet and juicy grilled corn on the cob pairs perfectly with grilled shrimp, tender grilled chicken or juicy homemade hamburgers! It’s also the perfect base for street corn topped with mayonnaise, lime crema, chili powder, and Cotija cheese!
